His numbers were in the upper 300’s!
But, not only was his cholesterol extremely high (according to modern medical statistics) he was also healthy and strong as an ox!
That is, until he started taking cholesterol lowering, and blood thinning medications recommended by his doctor. After a few years of taking cholesterol lowering meds, his heart didn’t work as well, and started slowing down. That’s when the doctor suggested a pacemaker to help speed his heart back up.
One of the drugs he started taking, after his pacemaker was installed, was Coumadin aka Warfarin. And, it is contraindicated in causing bleeding strokes. “People using warfarin have an increased chance of getting bleeding brain strokes. Strokes due to bleeding are among dangerous coumadin side effects, say researchers.”
Which is exactly what happened to my dad. He suffered 10 mini strokes, and one big debilitating stroke that knocked him out of commission.
I remember having lunch with my dad, before his stroke(s). He said his doctor informed him he was not allowed to eat green vegetables like kale or broccoli because they interfered with his new medications.
I told my dad that was the most ridiculous thing I have ever heard.
I said, “Maybe, it would be a good idea to ditch those meds and eat some green veggies instead? They definitely taste better!” We had a good laugh about it.
My father continued taking the medications because his generation grew up believing that the doctor always knows best.
My generation, and many people in the health and wellness industry, have a different perspective. We believe you need to question everything, including everything your doctor says.
Your life and your health is in your hands. Make the best choices possible.
Like this delicious Creamy Cannellini Bean and Kale Soup – It tastes much better than any medication and has no dangerous side effects.
- 1½ cups cannelini beans soaked overnight
- 3 cups water
- 2 bay leaves
- 1 tsp. sea salt
- 2 tbsp. olive oil
- 1 onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 4-5 kale leaves, chopped
- 4 cups water, vegetable or chicken stock
- 1 tsp. dried organic rosemary
- 1 tsp. dried organic thyme
- Sea salt and black pepper (to taste)
- Discard soaking water from beans and cook with 3 cups fresh water.
- Bring to a boil and skim off any foam that rises.
- Add bay leaves, cover and lower heat to simmer for 1 hour.
- Add 1 tsp. sea salt and continue cooking 30 minutes.
- In a separate pot, saute onion and garlic in olive oil for 2-3 minutes.
- Add kale and cook until wilted.
- Add 4 cups chicken stock, rosemary, and thyme.
- Add the cooked beans (puree ½ the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency).
- Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes.
- Season with sea salt and black pepper to taste.
If you want first hand experience on how to cook nourishing foods for your health, check out my events and online cooking classes. Every month we have a new topic and new recipes to share with you. See more here: EVENTS AND CLASSES